Blue Cheese Potato Salad
Creamy, tangy, and irresistibly bold, this Blue Cheese Potato Salad takes your classic picnic dish to gourmet levels. Made with tender baby potatoes and a luscious dressing of sour cream, mayonnaise, and tangy blue cheese, it’s a flavor-packed side dish that will impress any crowd. Fresh accents of green onions, celery, and parsley balance the richness, while a hint of Dijon mustard and a squeeze of lemon juice add a zesty kick. Perfect for barbecues, potlucks, or any occasion, this make-ahead salad shines as a versatile, crowd-pleasing recipe. Chill it to perfection and serve it cold, garnished with extra parsley or crumbled blue cheese for a beautiful, mouthwatering finish.
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Recipe Information
Ingredients
- 2 lbs baby potatoes
- 3 oz blue cheese
- 0.5 cups sour cream
- 0.25 cups mayonnaise
- 1 tbsp lemon juice
- 2 tsp Dijon mustard
- 3 stalks green onions, thinly sliced
- 2 stalks celery, finely chopped
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Place the baby potatoes in a large pot and cover with water. Add a generous pinch of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat and simmer for about 12-15 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and set them aside to cool to room temperature.
While the potatoes are cooling, prepare the dressing. In a large bowl, combine the sour cream, mayonnaise, blue cheese, lemon juice, and Dijon mustard. Mix well until smooth.
Once the potatoes are cool enough to handle, cut them into bite-sized chunks and transfer them to a large mixing bowl.
Add the sliced green onions, chopped celery, and parsley to the potatoes.
Pour the dressing over the potato mixture, and gently toss to coat all the ingredients evenly.
Season the salad with salt and black pepper to taste, adding more if desired.
Cover the bowl with plastic wrap and allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld together.
Serve the blue cheese potato salad cold, garnished with additional parsley or crumbled blue cheese if desired.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 2727 mg | 119% | |
| Total Carbohydrate | 188.4 g | 69% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 17.2 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 810 mg | 62% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4443 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
